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Kabucha Japanese Squash

Out of stock
$5.50

Cut in half and remove seeds and strings. Place cut side down on plate with 1/2” water and 1 Tablespoon salt. Cover with plastic wrap. Cook on high for 8 minutes, or until tender. 

Pour off water, pick flesh with a fork and let stand 5-10 minutes covered. Season with brown sugar, maple or molasses, then season with a touch of salt and cinnamon and/or nutmeg. 

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Cut in half and remove seeds and strings. Place cut side down on plate with 1/2” water and 1 Tablespoon salt. Cover with plastic wrap. Cook on high for 8 minutes, or until tender. 

Pour off water, pick flesh with a fork and let stand 5-10 minutes covered. Season with brown sugar, maple or molasses, then season with a touch of salt and cinnamon and/or nutmeg. 

Kabucha Japanese Squash
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